Ingredients
For the Eggs:
- 6 large eggs
- 4 cups water (for boiling)
- ½ teaspoon salt
For the Coloring:
- 3 cups water (divided into small bowls)
- 1 tablespoon white vinegar per color
- Food coloring (gel or liquid, any colors of choice)
For the Filling:
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar or lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Paprika, for garnish
- Chopped chives or parsley (optional, for garnish)
Instructions
Place the eggs in a pot and cover them with cold water. Add a pinch of salt (this helps with peeling). Bring the water to a gentle boil, then cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes.
Transfer the eggs to an ice water bath and let them sit for about 5 minutes to stop the cooking process. Once cooled, carefully peel the shells off.
In separate bowls, add 1 cup of water and 1 tablespoon of white vinegar for each color you plan to use. Add a few drops of food coloring to each bowl and stir. The more drops you add, the deeper the color will be.
Slice the peeled eggs in half and remove the yolks (set them aside in a bowl for the filling). Place the egg whites into the colored water bowls and let them sit for 10-15 minutes, or until they reach your desired shade.
Mash the egg yolks in a bowl until smooth. Add mayonnaise, Dijon mustard, vinegar (or lemon juice), garlic powder, salt, and pepper. Mix until creamy and smooth. Adjust seasoning to taste.
Remove the colored egg whites from the dye baths and pat them dry with paper towels. Spoon or pipe the yolk mixture back into the egg whites.
Sprinkle with paprika, chopped chives, or parsley for an extra touch of flavor and presentation. Serve immediately or refrigerate until ready to serve.
- Prep Time: 20 minutes
- Dyeing Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 80
- Sugar: 0g
- Fat: 6g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g